Fishcake churros with bell pepper and herbs
A dish that rocks: What a combination!
Ingredients:
• 200 g Aviko Super Mash Homemade
• 1 red bell pepper
• Rosé wine, optional
• 2 tbsp sugar
• 3 tbsp finely chopped dill
• 1 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 200 g skinless sea bass fillet
• 1 sprig of parsley
• 1 egg yolk
• 100 g sobrasada (Mallorcan sausage)
• Oil for frying
Used product
Method
Preparation: 45 minutes
Waiting: 1 hour
- Cut the bell pepper into cubes. Purée the bell pepper in the blender or with the hand blender with a dash of water and, if desired, some rosé wine for extra flavour. Strain, collect the paprika juice and reserve the bell pepper pulp.
- Reduce the bell pepper juice with 1 tablespoon of sugar to sauce thickness.
- Whisk together an herb dressing of 1 tablespoon of dill, the lemon juice and the olive oil. Season with salt and pepper.
- In the blender or chopper, purée the sea bass fillet with the mashed potato, dill, parsley and egg yolk until smooth. Season with salt and pepper.
- Roll or spray nice churros from the mixture with a piping bag. Let the churros set in the fridge for at least 1 hour.
- Finely chop the sobrasada. Heat the sobrasada with the bell pepper pulp, the last tablespoon of sugar and a splash of water over low heat for 10 minutes until thick. Add salt and pepper to taste.
- Heat the oil to 170 ºC for frying. Slide the churros into the hot oil and fry them for 3-4 minutes until golden brown and cooked through.
- Place the churros on 4 plates. Spoon in the sobrasada mixture. Garnish with the bell pepper reduction and the herb dressing.